Why You’ll Love Strawberry Panna Cotta Recipe

I enjoy this recipe because it comes together quickly and doesn’t require any complicated techniques. I like how the vanilla panna cotta is rich but not heavy, and the strawberry topping adds brightness and balance. I also appreciate how easily it can be prepared ahead of time, making it perfect for stress-free entertaining or a quiet night in.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Panna Cotta:
1 cup milk
1 cup heavy cream or whipping cream
½ packet gelatin powder (1 tablespoon)
¼ cup sugar
1 teaspoon vanilla extract

Strawberry Coulis:
1 pound strawberries fresh or frozen
½ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla

Directions

I begin by dissolving the gelatin in a small bowl with a tablespoon of cold water and letting it bloom. In a saucepan, I gently heat the milk, heavy cream, vanilla, and sugar until the sugar dissolves completely, then remove it from the heat and let it cool slightly. I stir in the gelatin until fully dissolved and pour the mixture into serving glasses, sometimes tilting them in a muffin tin to create a slanted presentation.

I place the panna cotta in the refrigerator for about one hour, or until fully set. While it chills, I prepare the strawberry coulis by heating the strawberries, sugar, lemon juice, and vanilla in a saucepan over medium heat. I stir occasionally as the strawberries break down and the mixture thickens. I let the coulis cool to room temperature, then spoon it over the set panna cotta just before serving.

Servings and Timing

I usually make 4 servings with this recipe. The prep time is about 10 minutes, the cook time is roughly 5 minutes, and the chilling time is around 1 hour, bringing the total active time to about 15 minutes.

Variations

I sometimes swap the strawberries for raspberries or mixed berries for a different flavor. When I want a deeper vanilla profile, I add a bit of vanilla bean paste instead of extract. I also like reducing the sugar slightly and letting the fruit’s natural sweetness shine through.

Storage/Reheating

I store panna cotta covered in the refrigerator for up to two days. I keep the coulis separate until serving to maintain the best texture. I never reheat panna cotta, as it’s meant to be enjoyed chilled.

FAQs

Can I make panna cotta ahead of time?

I often make it a day in advance and add the coulis just before serving.

What if my panna cotta doesn’t set?

I make sure the gelatin is fully dissolved and that the mixture chills long enough.

Can I use frozen strawberries?

I use frozen strawberries often, especially when fresh ones aren’t in season.

Do I need to strain the coulis?

I usually skip straining because I like the texture, but I strain it when I want it extra smooth.

Can I reduce the sugar?

I sometimes reduce the sugar slightly, especially if the strawberries are very sweet.

Is panna cotta supposed to be firm?

I like it softly set so it jiggles slightly but holds its shape.

Can I use plant-based milk?

I’ve experimented with alternatives, but the texture changes without dairy cream.

Why let the coulis cool first?

I let it cool so it doesn’t melt the panna cotta when spooned on top.

Can I unmold the panna cotta?

I usually serve it in glasses, but it can be unmolded with careful handling.

What makes panna cotta grainy?

I avoid overheating the gelatin, which helps keep the texture smooth.

Conclusion

I find this strawberry panna cotta to be a perfect balance of simplicity and elegance. I love how the creamy vanilla base pairs with the fresh strawberry topping, creating a dessert that feels special without being complicated. Every time I make it, it reminds me how satisfying a beautifully chilled dessert can be.